Professional Certificate in Food Safety Quality Control
-- ViewingNowThe Professional Certificate in Food Safety Quality Control is a comprehensive course designed to equip learners with critical skills necessary for ensuring food safety and quality control in the industry. This program underscores the importance of implementing effective food safety management systems that comply with regulatory standards and meet consumer expectations.
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Here are the essential units for a Professional Certificate in Food Safety Quality Control:
• Food Safety Foundations: This unit covers the basics of food safety, including microbiology, foodborne illnesses, and good manufacturing practices.
• HACCP Principles: This unit explores the Hazard Analysis and Critical Control Points (HACCP) system and its application in food safety quality control.
• Food Safety Regulations: This unit examines the legal and regulatory framework for food safety, including FDA regulations, USDA requirements, and GFSI standards.
• Food Safety Management Systems: This unit discusses the development and implementation of food safety management systems, such as ISO 22000 and SQF.
• Food Microbiology and Testing: This unit covers the laboratory methods and techniques used to detect and identify microorganisms in food.
• Food Safety Risk Assessment: This unit explores the process of identifying, evaluating, and controlling food safety risks.
• Food Safety Auditing and Inspection: This unit discusses the role of audits and inspections in ensuring food safety, including best practices for conducting internal and external audits.
• Food Safety Incident Management: This unit covers the procedures and protocols for managing food safety incidents, such as product recalls and customer complaints.
• Food Safety Training and Communication: This unit discusses the importance of effective training and communication in ensuring food safety, including the development and delivery of training programs and communication strategies.
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